Herbed Ricotta and Poached Egg Tartine

Herbed Ricotta and Poached Egg Tartine

4 from 2 votes
Difficulty: Easy


Prep time


Cooking time


Total time



Tartine sounds fancy but it simply means open-faced sandwich. Use a good quality rustic style bread for the best flavour and crunchiness for this recipe.


  • Herbed Ricotta
  • 1/2 cup ricotta

  • 1 tbsp each finely chopped fresh parsley, basil and chives

  • 1 clove garlic, minced

  • 1/4 tsp each salt and pepper

  • Tartine
  • 2 tsp white vinegar

  • 4 eggs

  • 4 slices rustic style bread ie French or Italian, sliced about 1 cm thick, toasted

  • 1 ripe avocado, peeled, pitted and sliced

  • 8 cherry tomatoes, quartered

  • 4 tsp extra-virgin olive oil

  • 1/4 tsp flaked sea salt


  • Herbed Ricotta
  • In a small bowl stir together the ricotta, parsley, basil, chives, garlic, salt and pepper. Set aside.
  • Tartine
  • Fill a saucepan with water and heat to a gentle simmer. Stir in vinegar. Break cold egg into small dish or saucer; holding dish just above simmering water, gently slip into water. Repeat with remaining eggs. Cook in barely simmering water until whites are set and yolks are cooked as desired, about 3 to 5 minutes.
  • Remove eggs with slotted spoon. Drain well on a paper towel.
  • Meanwhile, spread the Herbed Ricotta over the toasted bread. Top with avocado and tomatoes. Arrange poached eggs over top. Drizzle with a little olive oil and sprinkle with sea salt.


  • Substitute your favourite herbs in the ricotta; try tarragon, coriander or fresh mint.
  • If desired, substitute fried eggs for the poached eggs.
  • CREDITS: Recipe and Image courtesy of Egg Farmers of Canada.

Scroll to Top